- 2 pounds russet potatoes, peeled and thinly sliced.
- 2 tablespoon butter, cut into small pieces.
- 1/3 cup shredded mozzarella cheese.
- 1/3 cup shredded asiago cheese.
- 1/3 cup shredded gruyere cheese.
- 1/4 cup freshly grated parmesan cheese.
- 1 large shallot, finely diced.
- 1 teaspoon chopped fresh thyme leaves.
- 1 teaspoon salt.
- 1/2 teaspoon black pepper.
- 2 cups heavy cream.
- 1/4 teaspoon grated nutmeg.
First, bring all of your ingredients to room temperature, and then preheat your oven to 425 degrees Fahrenheit. This will get you started. This recipe for scalloped potatoes with four different cheeses yields a dish with a stunningly layered and complex flavor profile.
The first cheese is mozzarella, and this cheese is well-known for being the ideal candidate for melting because of its consistency. Grating it yourself is preferable to purchasing it in pre-grated packets because it is tender and has a flavor that is not overpowering at all. To begin, grate approximately one third of a cup worth of this and place it in a low-sided mixing bowl.
The second cheese is Asiago, which has a flavor that is more robust and can be described as nutty. Nevertheless, the age of the cheese is the most important factor in determining the flavor. The longer the cheese is aged, the more firm, dry, and sharp it will become. Grating a third of a cup worth of this cheese and adding it to the bowl will accomplish this.
Gruyere is the third type of cheese, and it is a melting cheese that is creamy, semi-soft, smooth, and has a flavor profile that is slightly salty and nutty. In addition, you will need a third of a cup worth of this particular cheese. After you have gathered the first three cheeses, give them a quick mix using your hands, and then put that to the side.
The fresh parmigiano reggiano is the fourth and final cheese that we offer. In addition to that, it is a firm cheese that has a flavor that is more pungent. For this, you will need a quarter cup, and we will use it to sprinkle on top of our potatoes. We need some savory goodness to melt together with the potatoes, cheese, and cream in order to make this recipe for scalloped potatoes the best one possible. Consequently, grab a big shallot. First, peel it, then separate the cloves, and the last step is to dice it. After you’ve cut everything into small pieces, transfer it to a low-volume bowl.
The following step calls for approximately one teaspoon of fresh thyme. Take a few sprigs and strip the leaves off of them, then chop the stems very finely. Put one teaspoon of salt and a half teaspoon of pepper into this bowl and stir to combine. After that, you can simply use your hands or a spoon to combine the ingredients.
We are going to be using russet potatoes for this recipe. You will also need approximately two pounds of potatoes, which, depending on the size of your potatoes, will typically equal two to three potatoes. This recipe calls for russet potatoes because they have a higher starch content and are better at soaking up the cream. Rue, which is a mixture of butter and flour, is the cream base in many recipes for scalloped potatoes. Rue is also known as a roux. However, in order to maintain the gluten-free nature of this recipe, we will not be using rue. And that’s the fact that you make use of russet potatoes and full-fat cream in the recipe. In this recipe, you should really only use russet potatoes because waxier potatoes simply won’t absorb the cream as well as russet potatoes will.
The potatoes should be washed, peeled, and then sliced to a thickness of about 1/8 of an inch after they have been prepared. Utilizing a mandalin is both the quickest and most convenient way to complete this task. You should be able to slice all of your potatoes in about a minute’s time. Let’s put this together now that we have all of the necessary components available. And rather than beginning with the oven, we will get things going on the stove top. And the following is the reason that is significant: Because we are starting on the stove, this recipe for scalloped potatoes only takes about 25 minutes to make, as opposed to the typical scalloped potato recipe, which takes about an hour to bake. After that, put a tablespoon of butter in a saute pan that can go in the oven.
When the butter is nice and melted, half of your potato slices should be spread out in a single layer across the bottom of the pan. You also do not need to worry about layering them in a specific way; you should just get them in the pan as quickly as possible. Then, sprinkle the remaining one-half of the shallot spice mixture evenly over the top of the dish. And then add one-half of the combined three cheeses. After that, arrange the remaining half of the potato slices on top. You want to use heavy cream because if you use milk or half-and-half, you might end up with a more watery, separated cream at the end because there is no flour in this recipe. Add the remaining shallot spice mix and two cups of heavy cream. You want to use heavy cream because if you use milk or half-and-half, you might end up with a more watery, separated cream. To give it a little more kick, sprinkle in a quarter of a teaspoon of grated nutmeg. After that, reduce the heat to low and let this simmer for five minutes.
Sprinkle the top with one tablespoon of butter pieces that have been cut into cubes. Following that, the final three cheese blend, and finishing with the parmigiano reggiano. After that, place that in the oven and bake it for somewhere between 25 and 30 minutes. When it is finished, the cream will have been absorbed into the potato and it will have a delicious aroma. The top will be bubbling and golden in color.